Samali, a Little Different

Name: Samali, a Little Different
Ingredients: 1 cup coarse semolina (about 170 grams); 2 cups fine semolina (about 340 grams); 2 teaspoons baking powder; 1 teaspoon baking soda; 1 cup sugar (about 200 grams); 1 cup orange juice (about 240 ml); 1 cup coconut milk (about 240 ml); 1/2 teaspoon ground mastic (Chios mastiha) mixed with 1 teaspoon sugar; Zest of 1 orange; 4 tablespoons sunflower oil; 2 1/2 cups sugar (about 500 grams); 1 1/2 cups water (about 360 ml); Juice of half a lemon

Giota's Tale @giotkont2

Samali, a Little Different

Giota's Tale @giotkont2

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Ingredients

1 cupcoarse semolina (about 170 grams)
2 cupsfine semolina (about 340 grams)
2 teaspoonsbaking powder
1 teaspoonbaking soda
1 cupsugar (about 200 grams)
1 cuporange juice (about 240 ml)
1 cupcoconut milk (about 240 ml)
1/2 teaspoonground mastic (Chios mastiha) mixed with 1 teaspoon sugar
Zest of 1 orange
4 tablespoonssunflower oil
Syrup
2 1/2 cupssugar (about 500 grams)
1 1/2 cupswater (about 360 ml)
Juice of half a lemon

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Steps

1

Mix the dry ingredients in a bowl.
2

In another bowl, mix the wet ingredients.
3

Pour the wet ingredients into the dry ingredients and mix well.
4

Let the mixture rest for 30 minutes so the semolina can absorb the liquid. Transfer to a 12-inch (30 cm) baking pan.
5

Bake in a preheated oven at 340°F (170°C) for 30 to 40 minutes.
6

Once cooled, place all the syrup ingredients in a saucepan and boil for 5 minutes.
7

Slowly pour the hot syrup over the cake. Cut into pieces, and if you like, top each piece with a roasted almond.
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